Ingredients
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8 ounces bow tie pasta
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2 garlic cloves, minced
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2 tablespoons olive oil
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1 teaspoon dried basil
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1/8 teaspoon crushed red pepper flakes
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3/4 cup chicken broth
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1/2 cup sun-dried tomato packed in oil, drained and cut into thin strips
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1/4 cup dry white wine
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1/2 cup whipping cream
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1/4 cup grated parmesan cheese
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additional parmesan cheese
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additional chopped fresh parsley (to garnish)
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1 lb chicken breast halve, cut into thin bite-size strips
Instructions
- Cook pasta according to package directions; drain.
- Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil and crushed red pepper. Cook and stir for 6-8 minutes or until browned.
- Add chicken broth, dried tomatoes and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink.
- Stir in whipping cream and the 1/4 cup of parmesan cheese; simmer 2 minutes more.
- Stir pasta into chicken mixture. Heat through.
- Garnish with fresh chopped parsley and additional parmesan cheese.